I recently hosted a friend for lunch on a weekday. Quite a change from my usual refrigerator grab-n-go. We had a lovely salad plate, bread from Evanston’s amazing Hewn bakery, raspberry iced tea, and topped it all off with this cold, refreshing, sweet but light treat. How elegant!
What Makes This Special? Aside from the wonder that is homemade fruit sorbet, this particular recipe is special due to a splash of white balsamic vinegar and a pinch of sea salt. Just enough savory goodness to turn this frozen concoction into an adult-oriented delight.
Set The Table: With such a simple dessert, I like to glam it up by serving the sorbet in fancy crystal goblets.
Also nice would be vintage cocktail glasses or colorful depression glass berry bowls, or mid-century modern coffee cups – or anything interesting and/or quirky that you might find in the back of your cupboard.
Click on the photo to take a closer look at the Mikasa crystal goblets at Entertaining Vintage.
Recipe source: Cooking Light
- 1 pound chopped peeled ripe cantaloupe (about 2 1/2 cups)
- 3 tablespoons white balsamic vinegar
- 1/8 teaspoon kosher salt
- 3/4 cup water, divided
- 3 tablespoons sugar
- 3 tablespoons honey
- Process cantaloupe, vinegar, salt, and 1/2 cup water in a blender until smooth.
- Combine sugar, honey, and remaining 1/4 cup water in a saucepan over medium; cook, stirring constantly, until sugar is dissolved, 2 to 4 minutes. Remove from heat, and cool 10 minutes.
- Stir together cantaloupe mixture and honey mixture in a medium bowl until combined. Cover and chill until cold, about 30 minutes or overnight.
- Pour mixture into freezer bowl of a 1-quart electric ice-cream maker, and proceed according to manufacturer's instructions. (Instructions and times will vary.) Transfer to a freezer-safe container, and freeze until easily scooped, at least 4 hours.
- Note: The sorbet is best on the day it is made, but fine for a day or two afterwards.